Name: Persimmons with Greek Yogurt and Pistachios
Yield: 8 Servings
Ingredients: 2 cups plain Greek yogurt; 4 ripe Hachiya persimmons, each cut into 6 wedges; ¼ cup finely chopped unsalted, shelled raw pistachios; ⅓ cup buckwheat or clover honey; Flaky sea salt (such as Maldon)

Photo by Michael Graydon and Nikole Herriott

Gjelina chef Travis Lett prefers Hachiya persimmons for this fabulously simple dessert (they’re the ones with the pointy shape). But don’t use them until they’re super soft and completely ripe; they taste unpleasantly tannic otherwise.

Recipe notes